fit for a wedding

Italian Wedding Soup
serves 6

INGREDIENTS

Meatballs:

1 small onion, minced

2 garlic cloves, minced

1 tsp oregano

1 tsp salt

1/2 tsp pepper

1/3 cup breadcrumbs

1/3 cup grated parmesan cheese, plus extra for serving

1 lbs ground chicken or pork

1 egg

Soup:

2 tbsp olive oil

1 large onion, chopped

4 carrots, sliced

8 cups chicken broth

1/2 cup, Italian or curly parsley, chopped

3/4 cups Israeli or pearl couscous

2 cups swiss chard or spinach

METHOD:

1. In a medium bowl, add meatball ingredients and mix well. Form into 1" balls and set aside.

2. In a large pot, heat olive oil over medium high heat.

3. Add meatballs and cook for 8-10 minutes until browned. Remove meatballs to a plate and set aside. It's okay if any browned bits remain in the pot.

4. Add onions, carrots, and cook for 5-10 minutes until soft. You can add a bit of broth to help scrape up any of the fond, just make sure nothing is sticking to the bottom of the pot. Add remaining broth, parsley, and bring to a boil.

3. Add meatballs and all its juices back to the pot. Lower heat and simmer for an hour.

4. Increase heat and add couscous, cook for 10 minutes until soft. Add swiss chard/spinach and cook for another 2 minutes until soft. Adjust seasoning and serve hot. Garnish with extra parsley and freshly grated parmesan.